Mini Chicken Chimis Jalapeño Cream (Printable version)

Crispy chimichangas with seasoned chicken, jalapeño cream cheese, wrapped in egg roll wrappers and baked or fried.

# Needed ingredients:

→ Chicken Filling

01 - 2 cups cooked chicken breast, shredded
02 - 1/2 cup green enchilada sauce
03 - 1/2 teaspoon ground cumin
04 - 1/2 teaspoon garlic powder
05 - 1/4 teaspoon smoked paprika
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Jalapeño Cream Cheese

08 - 6 ounces cream cheese, softened
09 - 1 medium jalapeño, seeded and finely diced
10 - 2 tablespoons chopped fresh cilantro
11 - 2 tablespoons finely chopped green onions
12 - 1/2 teaspoon fresh lime juice

→ Assembly

13 - 16 egg roll wrappers
14 - 1 large egg, beaten
15 - Cooking oil for frying or brushing

# How to make it:

01 - In a medium bowl, combine shredded chicken, green enchilada sauce, cumin, garlic powder, paprika, salt, and black pepper. Mix until well coated and set aside.
02 - In a separate bowl, mix the cream cheese, diced jalapeño, cilantro, green onions, and lime juice until smooth and evenly combined.
03 - Lay out an egg roll wrapper on a clean surface. Spread about 1 tablespoon of the jalapeño cream cheese mixture in the center, then top with 2 tablespoons of the chicken mixture. Fold the bottom corner of the wrapper over the filling, tuck in the sides, and roll tightly. Brush the top corner with beaten egg to seal.
04 - Repeat wrapping process with remaining wrappers and filling until all ingredients are used.
05 - For frying: Heat 1 inch of oil in a deep skillet to 350°F. Fry mini chimis in batches for 2 to 3 minutes per side until golden brown and crispy. Drain on paper towels. For baking: Preheat oven to 425°F. Place chimis on a parchment-lined baking sheet, brush lightly with oil, and bake for 15 to 18 minutes, turning halfway through, until golden and crisp.
06 - Serve warm with extra green enchilada sauce, salsa, or sour cream for dipping.

# Expert Suggestions:

01 -
  • They bake beautifully if you want to skip the fryer and still get that golden crunch.
  • The jalapeño cream cheese stays creamy inside while the wrapper crisps up perfectly.
  • You can assemble them in the morning and fry or bake them right before guests arrive.
  • Each bite delivers that Tex-Mex punch without the heaviness of a full-sized chimichanga.
02 -
  • If the cream cheese is too cold, it won't spread smoothly and can tear the wrapper.
  • Don't overfill the wrappers or they'll burst during cooking, less filling makes a tighter roll.
  • Sealing with egg wash is essential, water won't hold under heat.
  • Let fried chimis drain on paper towels so they stay crispy instead of greasy.
03 -
  • Use a thermometer when frying so the oil stays at 350°F, too hot and the wrappers burn before the filling heats through.
  • If you're baking, flip them halfway so both sides crisp evenly and don't get soggy on the bottom.
  • Let the filling cool slightly before assembling so the wrappers don't get wet and tear.
  • Double the jalapeño cream cheese and keep extra in the fridge, it's great on bagels or crackers the next day.
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